Overcoming Obstacles
YWCA Recognizes Student as 2013 Rising Starby Neree Aron-Sando Takia Paschall never surrendered. Not to an abusive relationship. Not to post-traumatic stress disorder. Not to the overwhelming chaos that comes with raising five children. "What makes me remarkable is the fact that I never gave up on myself, my children or my dreams, although I could have chosen to, due to the hardships I have encountered," the 30-year-old Pottstown resident said. "My circumstances are remarkable because I chose to pick myself up, get some help, get an education for career advancement and be an example to other single parents, victims of abuse, and individuals with mental illness. I choose to show them that there is a light at every tunnel, so just keep it moving." And so, the YWCA Tri-County Area of Pottstown chose the Montgomery County Community College student as its 2013 Rising Star, part of the annual Tribute to Exceptional Women event. Rising Stars are 17-to 30-year old, up-and-coming role models who provide skilled and enthusiastic leadership in an educational, family, career, or community setting, who are active in shaping the future of their communities, as volunteers, and in the workplace. Paschall chose to attend Montgomery County Community College because of its location and convenience, "in addition to providing the program I was interested in at the time of registering for classes," she said. A KEYS Foundation scholarship helped with the costs of education, as does financial aid. "I have never had an issue when it came to paying for college. I am blessed not to have this problem," she said. "But overall, this had nothing to do with me choosing to attend the College. I wanted to further my education for the betterment of my family." The KEYS program, Keystone Education Yields Success, is a collaboration between Pennsylvania Department of Public Welfare and the Pennsylvania Commission for Community Colleges. The KEYS program is specifically designed to help recipients achieve their academic and career goals by providing financial and emotional support. After she graduates in December 2013, Paschall hopes to find a job in her field—Human Services—for experience and to save money to pursue a bachelor's degree in Human Services at Chestnut Hill College. Ultimately, she hopes to earn a Ph.D. and become a spiritual counselor "to make a difference in the lives of others." "Although I have endured such trauma and have big responsibilities, I have overcome them by my faith in God and self-determination. The support I receive from family, friends and staff at the College also helped me to overcome my trials. I refuse to allow any situation or circumstance to stop me from obtaining my dreams. I know we all have and will endure trials and tribulations but it takes strength, perseverance, and courage to continue on the journey of life with peace, love and joy in our hearts in spite of what life brings our way. I want the best for my children and our future, so I must continue to keep moving and reach my goals."
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A Chance to Reinvent Yourselfby Neree Aron-Sando At a college where many people do not follow a traditional journey, Tom Sergio describes himself as "not your typical sophomore." The 38-year-old Limerick man played on the Olympic baseball team, excelled at baseball at North Carolina State College and was drafted by the Texas Rangers. A serious leg injury in a triple-A game brought his dreams of diamond stardom crashing to Earth. He stayed in the game for several years, but said he was never the same player as he was before the injury. "When I returned home, things were very tough for me. Trying to find a career to satisfy me was impossible. I was a landscaper, I was a salesman, I was a recruiter, and I was in construction and property management. None of those jobs were ever able to fill the void left by playing in front of large crowds and having fun with my teammates every day and night," Sergio said in his speech during the ribbon-cutting ceremony of Montgomery County Community College's new Culinary Arts Institute in Towamencin Township last fall. Like most of us facing disappointment, Sergio turned to food. Not necessarily eating it, but preparing it. "Growing up in an Italian family may have been loud and crazy at times, but no matter what was going on around the house, I can always remember gathering in the kitchen around dinnertime," he told the audience. Searching for a culinary school, Sergio discovered that he could take the same program offered at a four-year school at Montgomery County Community College, with more affordable tuition and more convenient classes. "When you look at the quality of education, short of it being an associate's degree and not a bachelor's, the education was equal. When you compare the price, it's a no-brainer," Sergio said. Cost and convenience were important to Sergio because his family is so important to him. "I've got a wife and two kids, so jugging schedules and babysitters and daycare is a challenge," he said. "The prospect of going back to college after 20 years was a little intimidating at first. [But] the professors are open to all ages, races, and diversity. The students are a mixed bag. Everybody has their own take and adds input on things that you wouldn't get in an ordinary college with kids right out of high school." You might not also get the chance to cater the U.S. Open Golf. Ridgewells Catering, the main caterer for the U.S. Open Golf at Merion in 2013, scoured the area for cooks and servers and found temporary staff at the College's Culinary Arts Institute. "I had the opportunity to work there at the course for seven days. Each student had a different experience. Different tent, different head chef. I worked with chefs from Arizona and Alaska and South Carolina. They knew we were students and were very helpful. Chef John Milletello was very helpful in guiding my career choices. You're there for 15 hours a day; we talked a lot. Aside from learning how to cook and seeing things on a large scale like that, you get lots of good advice and a real-world understanding of the business." Sergio has also catered several events with Culinary Arts Institute Chef Francine Marz, including the Carousel of Flavors in Pottstown and a Morgan Log House event showcasing local beers and wines. "I knew I needed to try this because it was the only thing I really loved other than baseball. Well, after my very first class I was hooked. I found myself excited to go to class every day, and I was learning things about food and the food service industry that I never knew existed," Sergio said. Now in his fourth semester at the College, Sergio has decided to pursue an Associate's degree in the Baking and Pastry program, as well as his Associate's degree in Culinary Arts. He expects to graduate at the end of the summer 2014 semester. After that? Ultimately, he wants to own a restaurant. "When I was playing, I had plans to open a restaurant in Florida. More realistically, I'll get a job in the industry, get a few years under my belt – the teachers here have 15 or 20 years in the business – those are the things I need to get my feet wet and learn before I buy something. I'm leaning toward Italian flair with American food. Probably have an Italian swing toward most recipes," Sergio said. "I'm enjoying myself right now. You don't often get a chance to go back to school and reinvent yourself." |
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